Preheat the oven to 200C.
Place the stale bread in a mini food processor along with the garlic salt, lemon zest, sage & paprika, grind to fine breadcrumbs. Tip on to a flat plate.
Place 1 pork steak on a sheet of Clingfilm, fold over to cover the pork then using a rolling pin or meat mallet reduce the pork thickness to 1cm, pull back the Clingfilm & using a pallet knife, coat the pork with fromage frais, then place coated side down in the breadcrumbs. Turnover & repeat. When both pieces are coated place on a flat tray & cook for 25-30 minutes, turning over once until the pork is cooked & the coating has gone golden & crisp.
Serve with vegetables of your choice & a quarter of a lemon to drizzle over.

Soak the mushrooms in a bowl filled with hot water, leave for 10 mins then drain the liquid, saving it in a separate bowl.
Chop up the mushrooms into small pieces. Pour the liquid through a sieve & disregard the last few drops with the bits in, add the stockpot, add more hot water to make up 750g of stock, pour into a saucepan and keep it simmering on a low heat.
In a large saucepan, sprayed with frylight, start to heat the rice, add the juice of the lemon & stir until the rice is coated, add 2 ladles of the stock, turn the heat to medium & keep on adding the stock, then allowing it to be infused before adding more.
When half the stock has been used add the mushrooms & mix well continue until almost all the stock has been used then add the peas, season, continue until all the stock has been used, then reduce the heat & allow the stock to be reduced to below the top of the rice, turn the heat off and grate parmesan cheese over the rice, mix, cover with a lid for 5 mins, plate up in warmed dishes, add more cheese to taste.

Pre-heat the oven to 180C, place the chicken kebabs on a shallow ovenproof dish & place in the oven on the middle shelf, cook for 10 mins, watching from time to time so that they don’t burn, remove & turn over, cook for a further 10 mins until fully cooked.
In the meantime cook the rice in a small saucepan, with 3 cups of water, turmeric, cook until the water has be absorbed, remove & place in a sieve, return the sieve to the saucepan & cover for 2 mins to allow the rice to steam.
In a small saucepan, sprayed with frylight, cook the onion until soft, add the peas & cook for 5 mins, cover & set aside.
Mix the peas & onion with the rice, plate up and place the kebabs on top of the rice.

In a frying pan sprayed with Fry Light, cook the onion, pepper, garlic, ginger & chilli until soft.
Add the cumin, turmeric, coriander & madras curry, cook for 2 minutes, then add the chicken, passata & sweetener, cook for 10 mins. Make up stock with the stockpot + the water & add the tomato puree to the pan, mix well. Reduce the heat when boiling, simmer for 10 mins then add the peanut butter, mix well and continue to simmer for another 10 mins.
Serve with rice, (dyed with turmeric if liked) & side salad.

In a saucepan, sprayed with frylight add the onion, peppers & garlic, cook until soft then add the passata, tomato, oregano, stock, sweetener, red kidney beans & salt & pepper. Bring to the boil then add the pasta, reduce the heat to a simmer for 20-30 mins.
In the meantime, place the sausages into a pre-heated oven (180C), cook for 15-20 mins until the sausages are browned & cooked.
Plate up & serve with a side salad.

In a frying pan, sprayed with frylight, add the beef & the crumbled beef stock cube, mix, and cook until the beef is browned.
Add the carrot, celery, onion, cook until soft, add passata, puree, 2 crumbled Spag.Bol. stock cubes & water bring to the boil, reduce the heat, season with the S & P, cook for 20 mins, covered, until the meat is cooked & the sauce thickened.
Cook the spaghetti as per the instructions on the packet.
Add the spaghetti to the meat & mix well.
Plate up & sprinkle the parmesan cheese over the spaghetti.

Cut the peppers, onion & aubergine into small pieces, marinade the aubergine in a bowl with olive oil & Res-el-hanout spice, mix well & cover, place in a fridge for at least 1 hr.
Soak any wooden skewers in water for at least 1 hr to prevent them burning, or use metal skewers.
Load the skewers with the ingredients in any order, pre-heat the grill & cook, brushing any marinade left over the veg, keep turning, until cooked & the veg has browned around the edges.
*Or place on an oven-proof dish & cook in a pre-heated oven, turning from time to time, until cooked.
Serve with either rice or couscous.

Peel and cut the potatoes and boil them in salted water in a large saucepan, after 10mins put a bamboo steamer or a colander, on top of the saucepan, with the fish in it, seasoned with salt & pepper, if using a colander cover with cooking foil to allow the salmon to steam. Cook for a further 10 mins.

When the potatoes and the fish are cooked then remove & flake it, remove any skin, and place in a glass dish, drain the mash the potatoes and allow to cool.

Add the potatoes, lemon rind & juice, parsley and salt & pepper, to the fish, scoop up in your hands, a portion of the mix and form into a fishcake, adjusting them to a size that suits you.

Place into a fridge to allow them to stiffen.

Spray a frying pan with Fry Light and cook until browned, turn over and repeat.

Pre-heat the oven to 180C, or under a hot grill, place the kebabs on a shallow ovenproof dish & keep the liquid, it’s the sauce, place in the oven on the middle shelf, cook for 10 mins, watching from time to time so that they don’t burn, keep on brushing with the sauce, remove & turn over, cook for a further 10 mins until fully cooked.

In the meantime cook the rice in a small saucepan, with 3 cups of water, turmeric, cook until the water has be absorbed, remove & place in a sieve, return the sieve to the saucepan & cover for 2 mins to allow the rice to steam.
In a small saucepan, sprayed with frylight, cook the onion until soft, add the peas & cook for 5 mins, cover & set aside.
Mix the peas & onion with the rice, plate up and place the kebabs on top of the rice.
Serve with a salad.

Pre-heat the oven to 180C, or under a hot grill, place the kebabs on a shallow ovenproof dish & keep the liquid, it’s the sauce, place in the oven on the middle shelf, cook for 10 mins, watching from time to time so that they don’t burn, keep on brushing with the sauce, remove & turn over, cook for a further 10 mins until fully cooked.
In the meantime cook the new potatoes, drain & keep warm.
Cook the peas.